Lemon-Garlic Sardine Fettuccine

I saw this recipe and thought….hmmmmm… I’ll check that out. I’ve never had sardines. This is a pretty good 20 minutes dinner.  The recipe is from Eating Well’s December 2010 issue. It makes 4 servings at 12 weight watchers points plus points each.

 

 

Lemon-Garlic Sardine Fettuccine

8 ounces whole-wheat fettuccine
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, minced
1 cup fresh breadcrumbs, preferably whole-wheat
1/4 cup lemon juice
1 teaspoon freshly ground pepper
1/2 teaspoon salt
2 (3- to 4-ounce) cans boneless, skinless sardines, preferably in tomato sauce, flaked
1/2 cup chopped fresh parsley
1/4 cup finely shredded Parmesan cheese

 

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat 2 tablespoons oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant and sizzling but not brown, about 20 seconds. Transfer the garlic and oil to a large bowl.

Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs and cook, stirring, until crispy and golden brown, 5 to 6 minutes. Transfer to a plate.

Whisk lemon juice, pepper and salt into the garlic oil. Add the pasta to the bowl along with sardines, parsley and Parmesan. Gently stir to combine. Serve sprinkled with the breadcrumbs.

 

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